Kidoizumi Kokin 1990 Junmai Ginjo Yamahai Muroka Nama Genshu

Origin: Chiba Prefecture, Japan
Rice: Yamadanishiki
Polish: 60%
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Koshu refers to aged sake, and every drop in this bottle is at least 30 years old. Kidoizumi were pioneers in reviving the art of aging sake, and they now have an extensive library of back vintages, which is how they can create one of the  nest examples of a koshu (aged sake). Almost sherry-like, this koshu is complex with aromas of cocoa, coffee, caramel, spice and nutty characters. 
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Kidoizumi Shuzo has been brewing sake since 1879, and at the helm now is 5th generation owner and Master Brewer Hayato Shoji. All the sake is produced using the hot Yamahai method, which involves creating the starter in warm conditions using natural yeast. This technique produces vibrant sakes they are known for, with good acidity and depth of flavour, which also makes them perfect for ageing. We're talking decades of ageing. Kidoizumi Shuzo is probably the only brewery in Japan that makes their entire range of sake using this technique.